Dosas are yummy crêpes made from fermented batter of rice and black gram. These can be made and eaten in a gazillion different forms. I plan on updating this post as and when I make the different kinds and combinations of them. That’s why the title “All About”. The basic batter for most of them can be made using the below proportions. It is eventually what else you add into this batter and how you make the crêpes that give the various forms and names to this wonderful delight.

Ghee Roast – This golden brown super thin crisp crêpe roasted to perfection in ghee and served right off the flame with mouth watering coconut chutneys is probably the most simple dosa of all and my favorite. So, obviously it goes first in my list of recipes

This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries.

This easy to make Kerala style curry pairs amazingly well with rice. The only tedious step involved in this recipe is extracting the coconut milk. But if you use canned coconut milk like I do then this sure is a recipe to list among your quick fix curries.

The heart monitor beeped steadily. The morning nurse gently tapped the half full IV bag as she checked in on my Father. She nodded and left the room. The room reeked of disinfectant. I hesitantly looked at Mom, my forehead shrunk into a frown. “So? He looks ok, right? Why did you wake me up?” I complained, annoyed at being shaken awake in the wee hours of the morning. I’d spent the night with Mom at the hospital. My Father, Papa as we called him, lay in the post operative ward at the National Institute of Mental Sciences, Bangalore, recovering from a brain surgery performed the previous day. I hadn’t slept well and my groggy self grumbled more than usual. Mom moved closer to me. “Papa opened his eyes this morning. He asked for you – first thing,” she whispered. “Asked for me? How come?” I said shifting on my feet, my discomfort made obvious. Mom shrugged. “Ok? What do I do now?” I continued, uncertain. Mom’s gaze dropped down at him. He stirred under the white sheets. His eyes struggled open as I looked down. He gave me a wan lopsided smile and raised his hand. I diffidently reached for it and curled my fingers around his big palm. He gripped it tight. As tight as a sick man could. His eyes swelled up in tears. I tried to control mine. Eventually I relented, pursed my lips tight, and let it flood down my cheeks. I Bent down and kissed his ashen forehead. He heaved a long sigh of relief.

As a fall out from years of being (or thought to being) ignored by my Old man I grew up feeling very indifferent towards him. Though on rare occasions the apathy turned 180 and churned into strong emotions of resentment and frustration, most of the time I remained smug and complacent around him with very little interaction and totally avoiding conversations beyond a yes, no or a maybe. I simply considered my Father to be my material provider which no doubt he did a pretty good job at. He definitely made sure We, his four girls – a niece and three daughters, received adequate mental and physical stimulation. We were allowed to take as many classes as we were interested, attend as many camps as we liked, had all the sporting goods and games sufficient to engage a battalion. But obviously, there was a problem. With my 20-20 vision of envy, I saw my Father dote a tad bit more on his first-ling, my sister Sony, saw that he had immense appreciation for his bright child, Sophie and a soft corner for his niece, Jasmine. I realized I couldn’t forgive him because he was almost exhausted when it came to me.

That early morning, in the summer of 1999 when Papa called for me I welcomed it with greedy, wide opened hands. I was glad he had though of me first. I know I was unhealthily needy and I’m embarrassed of admitting it too. But truth be told, I was in a really dark place and desperately could do with some healing. I so wanted to stop criticizing what I didn’t understand. In my subconscious mind I knew Papa had very little time and I didn’t want to spend the rest of it looking away when people praised his liberal thinking, graceful humility and generosity. I needed to admit he was a noble man of whom I had every reason in the world to be proud of. And so that morning when Papa trumped me, when despite his pain and sufferings he thought it necessary to show his deprived child that she was important, that gesture was my catharsis and at long last it brought about the much necessary change in my perception of him.

I realize my Father was just a human being like all of us. Born with flaws and mortality. But in his short but exemplary life he helped me see that greatness could be achieved in spite of them.

Four years later from that day, my Father lost his battle with cancer and died leaving behind many who dearly loved and missed him. And I, was one of them.

This gluten free South Indian flatbread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides it also helps maintaining those svelte curves for you ;)! ..[read more]

This gluten free South Indian flat bread is made with the most healthiest of grains â€“ Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I donâ€™t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :).

Traditionally ragi rotis mainly call for onions, green chilie, curry leavesÂ and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leavesÂ .Â This not only makes it healthier, my boys and I find it much tastier too.

This gluten free South Indian flat bread is made with the most healthiest of grains – Millet. Rich in minerals, vitamins and proteins Millet is worth acquiring a taste for. Apart from all the nutrition it provides, it also helps maintain those svelte curves for you ;)! Personally I love its taste. Unlike other healthy foods which I often find all so difficult to swallow, Ragi is something I don’t mind in any form. Be it in a porridge, crepe or as rotis I can make them disappear in no time. And like all foods that I like I made sure my boys acquired a taste for them too so that I can effortlessly get them to eat various forms of ragi whenever I have a craving for it :).

Traditionally ragi rotis mainly call for onions, green chilie, curry leaves and cilantro. But I also add ginger, coconut, and any vegetables I have around like grated carrots, cooked liva beans or peas, fresh methi (fenugreek) leaves . This not only makes it healthier, my boys and I find it much tastier too.

My Mom makes the best uzhunnu vadas I’ve eaten. Unfortunately I’ve never get to watch her make them since very rarely can we stand each other in the same room let alone a kitchen. Very often as I am gulping down some of her tasty delights, there occurs brief lapses in my senses and in the bliss of ecstasy I find my self proclaiming the usual foot-in- the-mouth/call-it-on-yourself declarations like: I’ve got to learn this from you !! And then of course I find her smirking and hear her insinuating, PRETEND under the breath remark(loud enough for the next door neighbor to hear): Oh that will need your butt to forsake the couch. Of course that sends me eating more than my stomach can handle and I walk away making sure my eyes reveal what my tongue so desperately wants to lash out, but dare not say: My ass will never leave the couch Ma and you forever will end up cooking for me ‘cause I’m going to make sure you outlive me and manipulated by me, your motherly instincts will continue to feed my greed whether you like it or not. Long story short, this IS my mothers recipe but I learnt it from my sister who, God bless her- has all the patience in the world to bear my mothers taunts.

The two main points to remember in order for the vadas to be crisp on the outside and soft on the inside is: 1> Use as little water as possible for grinding. 2> Aerate the batter thoroughly using a fork after grinding.

This recipe tastes great with the long green variety of eggplants. If you can’t find the green kind you can use whatever you have just like I did here. Though it might not taste as good it still will do sufficient justice to your taste buds.

If you are using the small egg plants like I’ve used -cut off only the green stalk of the eggplants letting the green ring on the top remain (this will help hold the individual eggplant together even after it is cooked), make four slits at the bottom keeping the eggplant still intact as a whole. If you are using the long green kind then cut them into big chunks

Heat about 2 to 3 tsp of refined oil in a wide flat bottomed pan

Place the eggplants in the pan so that every eggplant touches the floor of the pan. Set the flame high for about 3 –4 mins or until one side of the eggplant is caramelized, then turn them over to the other side repeat the procedure. If there isn’t enough space in the pan, do them in batches.

Sprinkle a little salt on top of the eggplant after the two sides are caramelized, close the pan and cook in low flame for 4 -5 mins or until the eggplants are almost (not completely) cooked.

Howdy folks!! I’m sorry, I’ve been long quiet. Didn’t mean to. Thought every other day I would get back. But each of those days for reasons of their own often killed my enthusiasm for blogging. Like the title says already, we are pregnant again :). That obviously is my pathetic excuse for the long absence. We’ve been well. The baby inside me is getting lumpy and my two boys have been the best I could ever wish for. Over indulgent and ever ready to please me they are exactly what any woman could want. For their charming behavior and for my ‘only existent during pregnancy’ luscious mane of hair and dimples I wouldn’t mind staying pregnant and carrying this baby well into adulthood ;).

Anywhoo, I’m back and I hope to stay. In a couple of months Mom is going to be here to help with the new baby and it would be outrageously sinful if I didn’t post all the amazing food she is going to ‘insist on’ making. Yes, she is coming to help with the baby. But while at that, on her own accord, she will take over my house, my life and my SOUL. And that’s why I’m back Internet, to prepare you for all my ramblings in the future months, For my now faithful boys, will soon shed off their adoring skins and take cover under their grandma/mil’s wings and I will be left all alone holding on to my postpartum blues for company. And I’ll have only you Internet to hear me out then and in gratitude I shall throw in some good recipes amidst the sobbing to make it worth your while. As a overture for the future and in a desperate attempt to entice you to come back in spite of my drone here are some yum recipes.

Known to be the spiciest and the most aromatic cuisine of India, the Chettinad cuisine is one of my favorites. I’ve spent many glorious evenings in Chennai wiping away plates of Biryani and sucking on spicy succulent crab meat while my totally [read more]

Many things about the Kodava community fascinated me right from when I was a child. Their gentle and good looking men and women folk, their intriguing customs, distinctive dressing and sweet sounding language always brought [read more]

Navratan Korma, meaning a mixture of nine gems is a delicious vegetarian dish from the Mughlai cuisine. The nine gems indicate the nine veggies, fruits and nuts that go into the dish. Influenced by the imperial kitchens of the Mughal empire this is as grand and as rich as any vegetarian dish can get. [read more]